Food and Beverage Manager

Key Responsibilities:Operational ManagementOversee daily operations of all F&B outlets (restaurants, bars, banquets, room service).Monitor and maintain food quality, presentation, and consistency.Implement and manage standard operating procedures (SOPs) for all F&B functions.Ensure compliance with health, safety, and hygiene regulations (HACCP & local laws).Financial & Administrative DutiesDevelop and manage F&B budgets, controlling costs and maximizing profitability.Monitor inventory, ordering, and stock control efficiently.Analyze financial reports to optimize performance and reduce waste.Coordinate with procurement for vendor management and cost-effective sourcing.

Team Leadership & HRRecruit, train, and supervise F&B staff.Develop staff schedules, monitor performance, and ensure high service standards.Conduct performance reviews and facilitate professional development.Foster a positive, motivated, and guest-oriented team culture.Guest Experience & Service QualityEnsure exceptional guest service standards at all F&B outlets.Address guest complaints promptly and professionally.Innovate menu offerings, promotions, and events to enhance guest satisfaction.Collaborate with the marketing team on F&B promotions and campaigns. Qualifications & Experience:National Diploma or Degree in Hospitality Management, Culinary Arts, or related field.Minimum 5–7 years of experience in F&B management, preferably in hotels, lodges, or resorts.Strong knowledge of...

Job Title:Food and Beverage (F&B) ManagerLocation:South Africa (specific region or lodge/hotel to be determined)Reports To:General Manager / Operations ManagerJob Summary:The F&B Manager oversees the entire food and beverage operations within the hospitality establishment, ensuring high-quality service, profitability, and compliance with safety and hygiene standards. The role requires strategic planning, leadership, and operational expertise to create exceptional guest experiences while managing staff and controlling costs. Key Responsibilities:Operational ManagementOversee daily operations of all F&B outlets (restaurants, bars, banquets, room service).Monitor and maintain food quality, presentation, and consistency.Implement and manage standard operating procedures (SOPs) for all F&B functions.Ensure compliance with health, safety, and hygiene regulations (HACCP & local laws).Financial & Administrative DutiesDevelop and manage F&B budgets, controlling costs and maximizing profitability.Monitor inventory, ordering, and stock control efficiently.Analyze financial reports to optimize performance and reduce waste.Coordinate with procurement for vendor management and cost-effective sourcing.Team Leadership & HRRecruit, train, and supervise F&B staff.Develop staff schedules, monitor performance, and ensure high service standards.Conduct performance reviews and facilitate professional development.Foster a positive, motivated, and guest-oriented team culture.Guest Experience & Service QualityEnsure exceptional guest service standards at all F&B outlets.Address guest complaints promptly and professionally.Innovate menu offerings, promotions, and events to enhance guest satisfaction.Collaborate with the marketing team on F&B promotions and campaigns. Qualifications & Experience:National Diploma or Degree in Hospitality Management, Culinary Arts, or related field.Minimum 5–7 years of experience in F&B management, preferably in hotels, lodges, or resorts.Strong knowledge of food and beverage operations, cost control, and profit maximization.Proven experience in team management and leadership.Familiarity with South African hospitality regulations and hygiene standards. Skills & Competencies:Excellent leadership, organizational, and communication skills.Financial acumen and ability to manage budgets and cost controls.Strong problem-solving and decision-making skills.Ability to work under pressure in a fast-paced environment.Guest-focused mindset with attention to detail.Knowledge of modern F&B trends and service excellence. Working Conditions:Full-time position; may require evening, weekend, or public holiday shifts.Work environment: restaurants, bars, banquet halls, and kitchen areas.